Method

Cut the potatoes into large wedges: the best way is to halve them horizontally and wedge each side. Place in a large pot of boiling salted water, return to the boil and simmer until the tip of a knife goes through easily, 8–10 minutes.

Meanwhile, make the dressing. Whisk together the lemon juice, mayonnaise, yogurt, half the oil, the chaat masala and garlic; season to taste. Heat the remaining olive oil in a small saucepan, tilting it so the oil collects in one area. When hot, add the mustard seeds and reduce the heat. After 5 seconds, follow with the fennel seeds and cook until the mustard seeds pop, another few seconds or so. Stir into the dressing and season to taste.

Drain the cooked potatoes and, once dry, place on a hot oiled griddle and cook for 1–2 minutes on each side, or until the wedges have lovely grill stripes. Add them straight into the dressing with the red onion, green chilli and most of the pumpkins seeds and leaves. Toss well, garnish with the remaining seeds and leaves and serve.